A nice brothy soup full of vegetables makes the cold dark winter days a little bit brighter. I used a lot of garlic in this soup because I think it goes well with the chard. Adding some chopped up (vegetarian) sausage makes this soup a little more hearty and delicious. If you can get your hands on some of Daily Loaf’s fresh sourdough bread, I suggest dipping it into this soup!
2 Tbsp butter
2 Tbsp olive oil
1 large yellow onion, medium dice
1 large or two medium carrots, diced small
5 cloves of garlic
Chard stems, diced
2-3 kohlrabi, peeled, and diced into small cubes
1 tsp fresh rosemary, thyme or sage
2 quarts of stock
½ cup whole spelt grains, or any grain you prefer.
1 bunch of chard leaves, about 10-12, finely chopped
⅛ cup fresh chopped parsley leaves
Melt the butter and olive oil in a large pot. Saute the onion, carrots, garlic, chard stems, and kohlrabi for 5 minutes over medium heat. Add the rosemary, stock, and grains. Bring to a boil, then reduce to a simmer and allow the soup to simmer with a lid on for 30-40 minutes. Taste the soup after it has simmered and add any salt or pepper if needed. Add the chard leaves and parsley and cook for just a few more minutes until the chard has become soft. Serve with fresh baked bread.
This soup is good with a few cups of chopped (vegetarian) sausage links if that is something you are into.
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo
